Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains

Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains

You can make a nutritious and very filling risotto with rolled barley and mixed grains even without white rice.

Ingredients: 2 generous servings

Rolled barley
50 g
Mixed grains (black rice, glutinous millet, amaranth, etc.)
50 g
1 (small)
5 slices (35 g)
King oyster mushrooms (or shimeji, shiitake mushrooms)
1 packet
2 cloves
500 ml
Soup stock granules
2 tablespoons
Soy milk
200 ml
Olive oil
1 tablespoon
Salt and pepper
to taste
Fresh parsley
to taste
Black pepper
to taste
Grated cheese
as much as you like


1. These are the rolled barley, glutenous millet and amaranth I used this time.
2. Finely chop the onion and garlic, slice the bacon, and cut the king oyster mushrooms into 1 cm cubes.
3. Heat a frying pan, and add the olive oil and garlic.
4. When fragrant, add the onion, bacon and king oyster mushrooms. Sauté until the onion has become transparent, and season with salt and pepper.
5. Add the rolled barley and mixed grains, and sauté for about 3 minutes.
6. Add the water and soup stock granules and simmer over low heat for about 15 minutes until the rolled barley softens and there is not much liquid left.
7. Add the soy milk and season with salt and pepper. (Turn off the heat before it comes to a boil. If you boil the soy milk, it will separate from the water.)
8. Serve it on a plate, scatter on the fresh parsley, sprinkle black pepper and parmesan cheese to taste. And it's done.

Story Behind this Recipe

I used to cook mixed grains with white rice. But I wanted to make a delicious dish using mixed grains and I came up with this recipe. Now I prefer this more than the normal risotto.